Vegan key lime pie

    4 hours 15 min

    This is a recipe I've fine-tuned to suit my vegan mother's taste, which is quite the challenge considering her strict diet. So far, no one has noticed the avocados until I tell them! The base is made with ground almonds and dates instead of butter. The filling is sweetened with agave nectar so no refined sugar is needed. Decorate with grated coconut.

    2 people made this

    Serves: 8 

    • Base
    • 125g ground almonds
    • 145g pitted Medjool dates
    • 1 tablespoon agave nectar
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 1/8 teaspoon ground nutmeg
    • Filling
    • 5 avocados, peeled and pitted
    • 120ml melted coconut oil
    • 6 tablespoons lime juice
    • 60ml (4 tablespoons) agave nectar

    Prep:15min  ›  Extra time:4hr chilling  ›  Ready in:4hr15min 

    1. Blend ground almonds, dates, 1 tablespoon agave nectar, vanilla extract, salt and nutmeg in a food processor until it sticks together when pinched. Press the crumbs evenly into the bottom of a springform pan.
    2. Process avocados, coconut oil, lime juice and 60ml agave nectar in a food processor until filling is very smooth; pour over the base, smoothing with the back of a spoon or spatula.
    3. Freeze pie until set, at least 4 hours. Let sit at room temperature for 10 minutes before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (1)


    I thought this was a great vegan key lime pie recipe. Next time I think I will add more lime juice though (maybe even a key lime juice specifically) to give it more of that key like flavor. The avocados whipped up nicely so it really had a mousse texture. I also added shredded coconut on top, which I thought was a nice aesthetic touch. You might need to play with the amount of agave and lime juice, but overall I thought it was good!  -  11 May 2015  (Review from Allrecipes US | Canada)